Kubba

كبة · Kubba

Ingredients10

• fine bulgur wheat300 g
• lean ground lamb500 g
• onion2
• pine nuts40 g
• allspice1 tsp
• ground cumin1 tsp
• black pepper1/2 tsp
• salt1 1/2 tsp
• ice water120 ml
• vegetable oil500 ml

Method

1. Rinse the bulgur, soak it in cold water for 20 minutes, then drain and squeeze out excess water.
2. Finely grate one onion. Pulse half the lamb with the soaked bulgur, grated onion, half the spices, and salt until a smooth paste forms, adding ice water as needed.
3. Finely chop the remaining onion and sauté it with the rest of the lamb, pine nuts, and remaining spices until the meat is browned and the mixture is dry.
4. With wet hands, shape the bulgur paste into oval shells, fill each with a spoonful of the meat mixture, and seal completely.
5. Heat the oil to 180°C and fry the kubba in batches until deep golden and crisp, about 4 to 5 minutes.
6. Drain on paper towels and serve hot.